Lemon Buttermilk Pancakes With Blueberry Compote

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These Lemon Buttermilk Pancakes are the perfect way to start the day. These pancakes are light and fluffy and loaded with bright lemon flavor then topped with a juicy blueberry compote to finish them off.

I don’t know about you, but I know in my house weekday mornings are quite hectic. With work and school, it’s hard to make time to sit down and have a breakfast together. In fact most days it’s a grab and go breakfast. So when the weekend rolls around and everything is a little more relaxed, I like to take the time to make a breakfast that my family can sit back and enjoy together. Pancakes are always top on their list. Now for those of you who grab that box of pancake mix off the shelf, it’s so not necessary. Pancake batter is quite easy to make, and when you make it from scratch you can guarantee it’s fresh, unlike that box that’s been on the shelf for God knows how long. In fact I’ll bet that once you make pancakes from scratch and see how easily you can make fluffy flavorful pancakes, you wont go back to those boxed pancake mixes again.

When making pancakes, you want them light and super fluffy, but you also want great flavor. Being that summer is right around the corner, I thought the bright flavor of lemon would be perfect, but I needed a topping other than just plain maple syrup. Knowing that blueberries and lemon go great together, so I finished them off with a sweet blueberry compote and I must say, everyone was pleased.

Other Pancake Recipes

Ingredients Needed:

  • Flour: All purpose is perfect.
  • Baking Powder & Baking Soda: These are levaling agents. They will allow your pancakes to be soft and fluffy.
  • Salt: It will enhance the flavors in your recipes.
  • Eggs: Room temperature.
  • Buttermilk: This is the acid in the recipe. When combined with baking soda, tiny bubbles form to creat lift in your pancakes. If you don’t have buttermilk, you can create it by placing 1 tablespoon of white vinegar or lemon juice into 1 cup of milk. Let it sit for 5 minutes until slightly thick.
  • Vanilla Extract: I always opt for pure vanilla extract rather than imatation vanilla extract due to its intense flavor.
  • Butter: Use unsalted butter so that you can control the salt content in your recipe.
  • Lemon Zest & Lemon Juice: Zest your lemons using a microplane, it makes a very fine zest and always use fresh squeezed lemon juice.
Lemon Buttermilk Pancakes With Blueberry Compote
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Lemon Buttermilk Pancakes With Blueberry Compote

Recipe by BrendaCourse: BreakfastDifficulty: Easy

These Lemon Buttermilk Pancakes With Blueberry Compote are soft and fluffy and full of great lemon flavor. The perfect way to start the day.

Ingredients

  • Lemon Buttermilk Pancakes

  • 2 Cups all purpose flour

  • 2 Teaspoons baking powder

  • 1 Teaspoon baking soda

  • 1/2 Teaspoon salt

  • 2 Eggs

  • 2 Cups buttermilk

  • 1 1/2 Teaspoon pure vanilla extract

  • 2 Tablespoons unsalted butter melted + more for cooking

  • Zest and juice of 1 lemon

  • Blueberry Compote:

  • 2 Cups fresh or frozen blueberries

  • 2 Tablespoons granulated sugar

  • 1 Tablespoon fresh squeezed lemon juice

  • 1 Teaspoon cornstarch

Directions

  • To a large mixing bowl, whisk together the flour, baking powder, baking soda and salt until combined. Set to the side.
  • To a separate large mixing bowl, whisk together the eggs, buttermilk, vanilla extract, melted butter, lemon zest and lemon juice until combined. Pour into the dry ingredients and using a rubber spatula, fold in until combined. Let sit for 10 minutes.
  • Set a large frying pan over medium heat. Add a small amount of butter and allow to melt. Place about 1/3 cup of batter in the center of the pan. Allow to cook for 2 to 3 minutes or until small bubbles start to form on the top of the pancake. Carefully flip the pancake and allow to cook another 2 to 3 minutes or until golden. Remove from pan and place on a wire rack. Repeat with the remaining batter until done.
  • For the blueberry compote, place the blueberries in a small saucepan over medium heat. Add the sugar and lemon juice and cook until blueberries have broken up and released their juices. Remove some of the blueberry juice from the saucepan and place it in a small mixing bowl. Add the cornstarch to the blueberry juice and whisk until smooth. Pour back into the saucepan and stir to combine. Continue cooking for an additional 1 to 2 minutes or until thickened.
  • Serve pancakes with blueberry compote and top with some maple syrup if desired.
  • Enjoy.